Author: James McNair
Everything in this dinner (including the eggs!) cooks together in one steamer insert. It's the quick, fresh-tasting dinner we crave in the middle of winter...
Author: Anna Stockwell
Author: Julian Marucci
Author: Ruth A. Matson
Alabama white sauce is indispensable as a dip for barbecue smoked chicken.
Author: Chris Lilly
Author: Mary Klonowski
Author: Carey Paquette
This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats-but its also dipped in...
Author: Maggie Ruggiero
Author: Rick Rodgers
Author: Sheila Lukins
Author: Maggie Ruggiero
Author: Sharon Buck
Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise.
Author: Kevin West
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded...
Author: Anna Stockwell
Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
Author: Renee Erickson
Author: Karen Busen
Nilou Motamed, Epicurious Editor-in-Chief, swears by this herb-infused lobster roll recipe inspired by her father-in-law Michael DePorte. When available,...
Author: Rhoda Boone
Author: Gina Marie Miraglia Eriquez
Author: Lulu Powers
Author: Sheila Lukins
Author: Ian Knauer
Author: Molly Stevens
Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Author: Andy Baraghani
Author: Barton Seaver
Author: Rick Rodgers
Author: Jenny Rosenstrach